Summer Rolls

Ingredients

• 2 ½ oz. dried, thin rice noodles

• 16 extra-large shell-on shrimp (about 1 lb.) Thaw if previously frozen.

• 4 large leaves red-leaf or Boston (Bibb) lettuce, torn lengthwise
  in half and midribs removed.

• 1 large carrot, shredded

• 1 cup bean sprouts, rinsed

• ½ cup mint leaves

• ½ cup cilantro leaves

• 3 green onions, thinly sliced

• Eight 12-inch spring roll rice paper wrappers

Directions

1. Break rice noodles in half and soak in warm water to cover for 30 minutes or until tender.

2. Transfer noodles to a colander and rinse under cold water.

3. Bring a saucepan of water to boil and add the shrimp. Simmer until they turn pink, about 2-3 minutes. Drain and rinse. 

4. Peel shrimp and halve lengthwise, remove veins while rinsing. Drain on paper towels.

5. Lay a damp kitchen towel in front of you and set out a large bowl of hot water. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely to make it pliable. Quickly remove from water and place on the towel. 

6. Place a piece of lettuce along the bottom edge of the sheet, about 2 inches from the edge. Top the lettuce with ⅛ each of the cooked noodles, herbs, sprouts, green onions, and carrot. Top with 4 shrimp halves. 

7. Fold the sides of the rice paper over the filling, then roll up tightly into a neat cylinder (like a burrito). 

8. Set seam side down on a large platter and cover with a damp towel. Repeat the the remaining rice paper and filling ingredients. 

9. To serve, cut each roll in half on the diagonal.

10. Serve immediately or the rice paper will toughen (or individually wrap tightly in plastic wrap until ready to serve). 

11. Serve with Peanut Dipping Sauce or dipping sauce of your choice.